Minestrone Soup

Our version of this classic Minestrone Soup is slimming friendly and perfect whether you’re following Weight Watchers or calorie counting! 

Minestrone Soup | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

The truth is there is actually no standard recipe for this hearty Italian soup. It varies widely across Italy from region to region. The basics, however, remain the same, carrot, celery, onion, tinned tomatoes, stock, garlic, and herbs.

After that you can throw pretty much whatever you want in. This soup can be vegetarian, contain meat, or contain a meat-based stock, the choices are endless. So why not experiment by adding different veg, different beans, pre cooked meats or sausage.

We like to use Italian Chopped Tomatoes and Tomato Puree, as they tend not to be as watery as some others, and to make a traditional Italian dish like Minestrone Soup you really do need to use authentic Italian tomatoes.

Minestrone Soup | Slimming & Weight Watchers Friendly

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What do I need to make this Minestrone Soup?

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You don’t need any fancy gadgets to make this soup. A good quality saucepan is a really worthwhile investment, and great for making large batches of soups. 

You can pick one up over on Amazon!

Why not try making a batch of our Carrot and Butter Bean Soup?

Minestrone Soup | Slimming & Weight Watchers Friendly

How many Calories are in this Minestrone Soup recipe?

This soup has less than 200 calories per portion.

It’s a great meal to fill up on without having a whole heap of calories!

How Weight Watchers friendly is this Minestrone Soup recipe?

If you’re looking for a low Point meal, then this soup is just the ticket.

At only 2 Weight Watchers Smart Points, you can have seconds!

Can I freeze this Minestrone Soup?

suitable-for-freezing-recipe-card

This recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before reheating.

Make sure it’s piping hot before serving!

How do I make this Minestrone Soup?

Step 1

Spray a large pan with a decent amount of Low Calorie Cooking Spray, then add the chopped onion and garlic

Step 2

Cook on a medium heat until soft, but not coloured

Step 3

Add all the ingredients except the pasta, cannellini beans, spring onion, salt and pepper

Step 4

Stir well, and add enough water to just cover the ingredients

Step 5

Bring to the boil, then simmer for 30 minutes or until the veg have softened

Step 6

Scoop out about half of the cooked veg and use a stick blender to blitz the soup left in the pan

Step 7

Check the seasoning and adjust if necessary, then return the reserved veg to the pan and add the pasta, chopped spring onions and cannellini beans

Step 8

Allow to simmer gently for another 20 minutes or so, stirring occasionally so it doesn’t stick to the pan

Step 9

Check the pasta is cooked, check the seasoning once again then serve with a sprinkling of chopped basil or Italian herbs and (if you want) a teaspoon of grated parmesan.

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Minestrone Soup | Slimming & Weight Watchers Friendly

Votes: 51
Rating: 3.22
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Servings

Prep Time

Cooking Time

portions 15 minutes 45 minutes

Calories

WW

Carbs

192kcal 2

Smart Points (Flex/Freestyle)

Coming Soon

Per portions Per portions Per portions
Suitable For Freezing icon Gluten Free icon Dairy Free icon
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FIND OUT WHY

INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
if you get a blank screen when printing, please open the website in a browser & not the facebook app.

INSTRUCTIONS
  1. Spray a large pan with a decent amount of Low Calorie Cooking Spray, then add the chopped onion and garlic
  2. Cook on a medium heat until soft, but not coloured
  3. Add all the ingredients except the pasta, cannellini beans, spring onion, salt and pepper
  4. Stir well, and add enough water to just cover the ingredients
  5. Bring to the boil, then simmer for 30 minutes or until the veg have softened
  6. Scoop out about half of the cooked veg and use a stick blender to blitz the soup left in the pan
  7. Check the seasoning and adjust if necessary, then return the reserved veg to the pan and add the pasta, chopped spring onions and cannellini beans
  8. Allow to simmer gently for another 20 minutes or so, stirring occasionally so it doesn't stick to the pan
  9. Check the pasta is cooked, check the seasoning once again then serve with a sprinkling of chopped basil or Italian herbs and (if you want) a teaspoon of grated parmesan.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
8 Comments
  1. I made this yesterday for lunch today and it is delicious!!! Thank you guys, I cook so many of your recipes and have loved them all, I truly appreciate all the time and effort (and cost of ingredients!) it must take to create these wonderful dishes! Please keep up the hard work!! Xxx

  2. I made this for lunches this week and is one of my favourite soups. I did it in the soup maker, by putting all ingredients in, apart from the beans and pasta, then poured into a pan and added the beans and pasta. (I had to use slightly less ingredients to fit into the soup maker). It was delicious! I used orzo pasta, which was perfect! Didn’t know if worth suggesting this in the menu so that it comes up when you search “orzo”, after using it to make the Chicken Orzo dish. (Which is also lovely!!) I love Pinch of Nom, it’s made me lose weight and enjoy cooking! Thank you. x

  3. I want to print the recipe but keep getting an Unsafe Website warning.
    Can you please tell me what is wrong.
    Thank you

  4. Years ago whilst doing WW🤫they had a free minestrone soup…it was nice enough 🙂but this recipe is absolutely delicious… we’ll done for giving us all these amazing recipes. Keep up the fab work “Pinch of Nom😋👍😘

  5. Hi, it says to leave out the spring onions on step 3. I have made the same mistake! I don’t know if the recipe card needs editing. Still tastes delicious though, Thank you 🙂

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